-Heat the milk and carrot juice over medium-low until hot but not boiling

-Whisk together eggs, sugar, corn starch & salt

-slowly pour 1/4 cup of the hot carrot milk into the eggs while you whisk

-add the carrot milk 1/4 of a cup at a time in the same manner until both mixtures are combined.

-pour the mixture back into the pan and add the vanilla, cinnamon, nutmeg & ginger.

-stir continuously over low heat until the mixture coats the back of a spoon.

-turn off the heat and stir in the mascarpone cheese until smooth

-push the mixture through a mesh sieve and refrigerate until chilled (or chill in an ice bath)

-churn the mixture in your ice cream maker for 15 – 20 minutes or until it reaches soft-serve consistency.

The other fantastic thing about making Gelato is you do not need an ice cream maker. Gelato does not have air whipped into it like ice cream, so can pour this mixture into a freezer safe container and freeze. Stir every 45 minutes until the mixture is fully set.

Gelato is eaten at softer consistency (and warmer temperature) than ice cream. Having less butterfat means it will not harden as much as regular ice cream, and the flavors will be present as soon as it hits your tongue.

line a muffin tin with paper liners and press the mixture into the cups making sure it goes up the side of the cups. I use another paper liner to help me press it into place

refrigerate or freeze until set

carefully remove the paper liner

enjoy!

—

Taste – It is super smooth and yummy. Lightly spiced and creamy from the mascarpone, but the carrot really comes through. Bri hates the idea of carrots as dessert and he loved it.

This entry was posted
on Tuesday, September 7th, 2010 at 4:09 pm and is filed under Kitchen Adventures and tagged with carrot, gelato.
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